Reply to Thread

Originally Posted by nonknowitall

I cook a couple pieces of bacon first. Then use the bacon grease to fry up the onions. Then cook liver dredged in flour for 2 minutes each side. plate it up and serve with rice or potatos.

Onions and bacon are a must, IMO, when cooking liver.

I cook a couple pieces of bacon first. Then use the bacon grease to fry up the onions. Then cook liver dredged in flour for 2 minutes each side. plate it up and serve with rice or potatos.

put it in a live trap to catch a fisher cat.

Ketchup makes it all better.

with the heat finally cooling down I felt like cooking up the liver.
I cooked it like you would Salisbury steak.
um....
It was ok. I can see why some people would enjoy it. The texture was very smooth and not tough at all. But the taste was...different. I cant say I did not like it but i cant say i would ever crave it.

Pate'

My ex wife "The Barracuda" used to make pate' all the time. Used all kinds of spices, and wine and stuff. Everyone said it was great, but I thought it was kind of like scraping the rust off an old rusty piece of iron and putting it on a cracker and eating it. YUCK! I'll stick with smoked salmon and sturgeon,,,,,,,,,,,

Originally Posted by Bebe

there is whole bunch of them... but you gotta have the right tools, that is a terrine - best - or a small enameled cast iron pot (Creuset) and, very important, the "four spices" (Quatre épices)

I dont know if you see in the pic, the terrine has a small hole to let the steam out.. if you use a pot put a toothpick in btw the pot and lid..

This is my fav. I use 4 spices instead of allspice.
Here's to get an idea how is made. (i use bacon slices for wrapping, not that fat). When is done, let it cool a bit and put a weight on top of it for a couple of hours - it gives a nice shape and seals the moisture in - then take out of the pot.

Here's a simple receipe, quite good. Forget about the nutmeg, use 4 spices..
.. here's another one, i didn't try it (i hate curry!)
Well, you get the idea, just experiment... liver is cheap (good cognac is not)

... and the real McCoy but it will cost you an arm and a leg..

Thanks for the comeback. I never realized that it was so involved. There is a local restuarant that makes a delicious pate. They even sell it by the pound to take out. The recipe is a closely guarded secret. Maybe I'll give them a run for their money.

Originally Posted by benncool

Do anyone know how to make GOOD liver pate' ?

there is whole bunch of them... but you gotta have the right tools, that is a terrine - best - or a small enameled cast iron pot (Creuset) and, very important, the "four spices" (Quatre épices)

I dont know if you see in the pic, the terrine has a small hole to let the steam out.. if you use a pot put a toothpick in btw the pot and lid..

This is my fav. I use 4 spices instead of allspice.
Here's to get an idea how is made. (i use bacon slices for wrapping, not that fat). When is done, let it cool a bit and put a weight on top of it for a couple of hours - it gives a nice shape and seals the moisture in - then take out of the pot.

Here's a simple receipe, quite good. Forget about the nutmeg, use 4 spices..
.. here's another one, i didn't try it (i hate curry!)
Well, you get the idea, just experiment... liver is cheap (good cognac is not)

... and the real McCoy but it will cost you an arm and a leg..

Originally Posted by allan38

BTW, my dad had fond memories of scrambled eggs and brains.
I don't have any idea on how the brains were prepared.

We raised and butchered a pig once upon a time. An old Polish fellow took the brain and scrambled it up with some eggs. It was actually pretty good.

While we are on the subject. Do anyone know how to make GOOD liver pate' ?

Originally Posted by spotts

Boil it, then grind and mix with flour and eggs, and spoon onto a baking sheet. Makes great dog biscuits. Other than that use it for catfish bait or fill it with rat poison and feed it to cats. This is meat not fit for human consumption.

And this coming from a guy that would eat the nutz right off the poor moo cow.

Organ meats are very high in nutrients, our ancestors ate them before they would eat the so called prime cuts.
Heart, liver and brains were particularly prized.

Now that I've offended tender modern sensibilities.

I've only had liver pan fried. Nice with carmelized onions.
Liver this way has a strong taste. It takes some getting used to.
I'll order it occasionally at some diners that serve it. Perhaps 5 times in the last 30 years.

BTW, my dad had fond memories of scrambled eggs and brains.
I don't have any idea on how the brains were prepared.

How about on a smoker? Never tried that.

Brian

two words -blood filter - would you eat a dirty air filter?

I happen to like it. (My Neanderthal heritage.) It is a great source of cholesterol.
However, chicken livers are disgusting. Go figure.
Taste is clearly a matter of taste.

Boil it, then grind and mix with flour and eggs, and spoon onto a baking sheet. Makes great dog biscuits. Other than that use it for catfish bait or fill it with rat poison and feed it to cats. This is meat not fit for human consumption.

Originally Posted by Fabrk8r

...It's definitely a taste you either love or hate.

Liver lovers seldom marry.

Mom made liver and onions quite often when I was a kid. I didn't care much for it then, but I get cravings for it now that I'm older. It was always pan fried with white onions and she made mashed potatoes with it.

It's definitely a taste you either love or hate.

Try boiling it, all kinds of stuff comes out Then pan fry with olive oil, pepper ect. Mashed potatoes.... um good.

I soak it in milk and fry it in butter. I do the fried onions separatly and pile them on top when I serve it. Make a gravy with the pan dripping and a little of the milk. And you diffinately have to have mashed potatoes with this meal.

This is not a meal for the calorie conscience.

Originally Posted by jpsmith1cm

The few times I've made liver, I did it this way.

Slice it THIN. Chilling it almost to the point of crystallization helps this.

Dredge it in a seasoned flour. Not overpowering seasoning, a little salt and pepper is adequate.

Fry it in HOT oil and don't overcook it.

A side of fried mushrooms and/or caramelized onions is a nice touch

I agree, slice it thin. That way it fits over a treble hook and does not actually block the barbs. Beef liver is good fish-bait.

The few times I've made liver, I did it this way.

Slice it THIN. Chilling it almost to the point of crystallization helps this.

Dredge it in a seasoned flour. Not overpowering seasoning, a little salt and pepper is adequate.

Fry it in HOT oil and don't overcook it.

A side of fried mushrooms and/or caramelized onions is a nice touch